This is gently sweet tofu cream. It is an ideal for a 1st year birthday cake decoration!
Macrobiotic recipes often use maple syrup, but it is expensive!So I substituted raw cane sugar and it turned out delicious!
You don't have to add canola oil, but it enriches the cream.When you want to make a firm cream, use firmer tofu and drain well. After boiling, drain in a colander. Wrap with paper towels and place a weight on top. Leave in the fridge overnight.
Enjoy Japanese food around the world.